- Print Length: 256 Pages
- Publisher: Page Street Publishing
- Publication Date: August 19, 2014
- Language: English
- ASIN: B00HTJ76BG
- ISBN-10: 1624140599
- ISBN-13: 978-1624140594
- File Format: EPUB
It’s a beautifully illustrated book filled with very tasty-looking recipes, but more importantly, the author gives very clear instructions on the various styles of dumplings, the folds that are involved, and the different cooking methods.
Some of the recipes call for two dozen or more ingredients. Most of these ingredients can be found in larger supermarkets or in Asian markets. My wife and I decided to try a copycat recipe from the Cheesecake Factory for pot stickers. We used store-bought wonton wrappers with the classic pleat technique shown in the book. The cooking method was pan-frying. We had always assumed that fried dumplings would be steamed first, then fried. It may be counterintuitive, but we did it the author’s way, frying the pot stickers, then steaming them. How did they turn out? They were as good as any pot stickers I’ve ever tasted. See my accompanying video for how it went.
I highly recommend Dumplings All Day Wong to anyone who wants to make their own “perfect bites of food” at home. We’re excited about making our own dumplings at home using the recipes and methods in the book, including making our own dumpling wrappers instead of using the store-bought ones.
BECOME A DUMPLING MASTER WITH HELP FROM A TOP CHEF
Making delicious, unique dumplings has never been easier with celebrity chef Lee Anne Wong’s most coveted recipes and techniques. Each recipe in Dumplings All Day Wong will have you creating one-of-a-kind dumplings that wow your family and friends.
Folds such as Potstickers, Gyozas, Shumai, Har Gow, Wontons and more, along with countless fillings and different cooking methods such as steaming, pan-frying, baking or deep-frying, allow you to create awe-inspiring dumplings in innumerable ways. With friends and family begging to come over and try a new dumpling recipe from the master again and again, this book will be a go-to in your kitchen for years to come.